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Market Table's Foolproof Roasted garlic and thyme mashed potatoes

Posted on Dec 12, 2008 in Chef Q&A Recipes, Recipes

By Chef Mikey Price Ingredients 2 lbs. peeled and chopped Idaho potatoes 1 cup half and half 2 tbsp. butter 1 head roasted garlic (halved and meat removed) 3 sprigs fresh thyme (slightly toasted in 1 tsp. butter) PreparationBoil potatoes in salted water until fork tender.  Drain off water and allow to rest for minute.  Put potatoes through a ricer while still piping hot.  Heat half and half with butter, roasted garlic, and thyme.  Add to mashed potatoes along with salt and pepper to taste and mix with a rubber spatula being sure not to over...

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Johnny Iuzzini's Thanksgiving Dessert

Posted on Nov 25, 2008 in Chef Q&A Recipes, Recipes

By Pastry Chef Johnny Iuzzini Ingredients: 65 g  Flour 1 tsp  Baking soda 1/2 tsp  Salt 3 Tbs Ginger, peeled, minced 2 Tbs  Candied ginger, minced 3 Tbs Hazelnut crunchies 1 tsp  Saigon cinnamon 1/2 tsp  Allspice 1/2 tsp Clove 1/2 tsp   Nutmeg 170 g  Butter, room temp 110 g  Sugar 100 g Brown sugar 2 ea  Eggs 250 g  Molasses 200 g  Milk  Ingredients for pumpkin mousse: 1200 g  Roasted pumpkin pure 4 tsp   Saigon cinnamon 1/2 tsp Nutmeg 1/4 tsp   Cloves 1/2 tsp Salt 1200   Pumpkin puree 500 g   Simple syrup 600 g Cream 12 ea Gelatin sheets  Ingredients for cranberry crisp: 520 g  Cranberry, fresh 250 g  Water                          1 %  Methocel A4M  Ingredients for salted pumpkin seeds:250 g  Pumpkin seeds24 g   Olive oil2 g  Salt50 g Butter Preparations for gingerbread sponge:Sift together the dry ingredients....

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Bobby Flay's Pepper-Pomegranate Molasses Glazed Turkey

Posted on Nov 24, 2008 in Chef Q&A Recipes, Recipes

(Serves: 6-8) Ingredients: 1 ½ sticks unsalted butter, at room temperature 4 cloves roasted garlic 10 fresh sage leaves, chopped 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 1/2 cups pomegranate molasses ¼ cup prepared horseradish, drained 3 tablespoons Dijon mustard ½ teaspoon kosher salt 1 ½ teaspoons coarsely ground black pepper 1 fresh turkey, about 15 lbs 1 stick unsalted butter, softened Salt and freshly ground black pepper 4 cups homemade chicken stock or low sodium canned broth Preparation:1. Preheat oven to 375 degrees F. 2.  Combine the butter, garlic, sage, salt and pepper in a food processor and process until smooth. 3. Whisk together pomegranate molasses, horseradish, mustard, salt and coarsely ground black pepper.  Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.4....

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An All-Star Thanksgiving

Posted on Nov 22, 2008 in Chef Q&A Recipes, Recipes

Wish you could cook like America’s top chefs on Thanksgiving?  You can come pretty close.   New York’s most talented chefs have graciously share their best holiday recipes with us.  From turkey to stuffing and dessert, we’ve Thanksgiving covered.  First up… Stuffed Pumpkin with Swiss ChardBy Chef Daniel Boulud – adapted from a recipe prepared by his mother,  Marie(Serves 10-12) Ingredients: 1 cheese pumpkin, approximately 10-12 pounds 1 kabocha squash (or butternut squash) 2 tbs. olive oil 1 small loaf sourdough bread 1 clove garlic, peeled 3/4 lb. apple wood smoked bacon, cut into match sticks 1/2  cup toasted and chopped pecans 1/2 cup toasted pumpkin seeds 1 bunch chives, sliced 1 lb.  Gruyere cheese, grated 5 cups half and half 4 tsp. Daniel Boulud’s Thanksgiving Spice blend Salt and pepper to taste Preheat oven to 350˚F. Slice the...

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Alain Ducasse's Simmered Autumn Vegetables with Pork Belly

Posted on Nov 20, 2008 in Chef Q&A Recipes, Recipes

This is the very dish I learned to cook with the chef just a few weeks ago.   INGREDIENTS:(Serves 4)Vegetables 1 celery root 1/2 butternut squash 1/2 rutabaga 2 large sunchokes 2 carrots 4 fingerling potatoes 12 chestnuts 2 salsify 6 porcini mushrooms 1 lb trumpet mushrooms 12 pearl onions 8 breakfast radishes 1/2 Savoy cabbage 1 head of garlic  Fruits 2 Fuji apples 1 Bartlett pear 1 bunch seedless green grapes 1 quince Other Ingredients: 1 lb. pork belly Extra Virgin Olive Oil Xérès Sherry Vinegar 5 teaspoons unsalted butter 2 cups beef or chicken stock Fleur de sel Freshly ground black pepper Equipment Cast iron cocotte Mandolin Preparation for the vegetables & fruitsPeel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water.  Peel the sunchokes and...

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Convivio's Fusili with Pork Shoulder Ragout

Posted on Nov 6, 2008 in Chef Q&A Recipes, Recipes

By Chef Michael White(Serves 4) Ingredients: 1/3 cup olive oil 2 pounds pork butt, diced salt, freshly ground black pepper pinch chili flakes 1 large onion, diced 3 cloves garlic, smashed 1 6 oz can tomato paste 1 cup dry red wine 1 28 oz can San Marzano peeled, seeded and diced tomatoes 4 cups chicken stock 1 pound dry or fresh fusili ¼ cup grated pecorino, plus extra for garnish Preparation:Heat a heavy bottom pot over medium- high heat.  Add olive oil and once hot, add diced pork butt.  Brown well, about 8-10 minutes.  Season with salt, pepper and chili flakes.  Add onions and garlic and cook until soft and caramelized, 8-10 minutes more.  Add tomato paste and cook 2 minutes.  Deglaze with red wine and reduce until alcohol has evaporated.  Add tomatoes and chicken stock and stir...

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Mama Mudslider's Halloween Cookie

Posted on Oct 31, 2008 in Chef Q&A Recipes, Recipes

Do you hate to throw all that leftover candy?  Perhaps you might reconsider.  Hali Horn, a former pastry chef at Kittichai, does too.  So she baked them– into warm, chewy cookies. Ingredients:(Makes approx. 2 dozen) 8oz unsalted butter 1 cup granulated sugar 1 tsp vanilla extract 2 eggs 1 ¼ cup all-purpose flour ½ tsp baking soda 1 tsp salt 3 tbsp malted milk powder (optional) 2 cups left over Halloween candy, cut into ¼” pieces* Preparation:Preheat the oven to 350 degrees.Beat butter and sugar in a mixer until light and fluffy.Mix vanilla extract and eggs together and add to butter mixture in 2 batches, beat until light and fluffy.Mix all dry ingredients together and add in 2 batches to butter mixture until combined well.Add candy and mix until just combined.Using tablespoons, place balls of dough onto cookie sheet...

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Le Bernardin's Tuna Tartare with Endive

Posted on Oct 23, 2008 in Chef Q&A Recipes, Recipes

By Chef/Co-owner Eric Ripert (Makes 6 servings) Ingredients: 1 ¼ pound sushi-quality tuna, cut into small dice 2 tablespoons chopped cornichons 1 tablespoons chopped capers 1 tablespoons minced spring onion ½ teaspoon Tabasco sauce 2 tablespoons Dijon mustard 1 teaspoon sherry vinegar 2 tablespoons canola oil 1 tablespoons cilantro julienne 2 tablespoons lemon juice Fine sea salt Freshly ground white pepper 18 leaves white endive, trimmed 1 teaspoon sherry vinegar 1 tablespoon extra virgin olive oil 12 pieces toasted country bread Directions: 1.    In a mixing bowl, combine together tuna, cornichons, capers, spring onion, Tabasco, Dijon mustard, sherry vinegar, canola oil, coriander and lemon juice. Season with salt and pepper. Gently toss with a fork to combine. Do not overmix, or you will incorporate too much air, causing the tuna to turn brown. 2.    To serve, toss the endive...

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Gramercy Tavern's Concord Crush

Posted on Oct 17, 2008 in Chef Q&A Recipes, Recipes

There are few things I love more about autumn than concord grapes.  Except for pumpkins, of course.  Nobody makes a better concord grape cocktail than Gramercy Tavern.  You might want to seize the last of this vibrant, full-flavored fruit before their season comes to a sadly premature end.  All you need is a blender, some lime juice, sugar, and vodka.  It might be a little too easy to make.  And to drink. Ingredients: 2 oz. vodka of your choice 1 ¼  oz. grape purée ¾ oz Lime Juice 4 Concord Grapes 2 lime slices Dash of Cane Syrup (or a teaspoon of sugar) Preparation:Puree the 1 1/4oz. concord grapes in blender.  Take the remaining ingredients and shake.  Serve in a rocks glass w/ no garnish. Gramercy TavernAddress: 42 East 20th St., nr. Park Ave. South Phone:...

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PDT Witch's Kiss

Posted on Oct 10, 2008 in Chef Q&A Recipes, Recipes

It’s not often Jim Meehan gives up the recipe to one of his masterfully conceived cocktails.  What we’ve got here was inspired by, “a recent stroll through the Tompkins Square Park Sunday Farmer ’s Market and six dusty bottles of Strega in our basement inspired this seasonal sour. Strega, a complex, bittersweet herbal liqueur is also the word for witch in Italian.” Ingredients: 2 oz. Cuervo Platino tequila .75 oz fresh lemon juice .5 oz Strega 1 Barspoon of apple butter Preparation:Add all ingredients to a mixing glass, then add ice.Shake & strain into a coupe.  Garnish with a lemon twist. Address: 113 St. Marks Place, btwn.  Ave A & 1st Aves.Phone:...

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Chicken With Forty Cloves of Garlic

Posted on Sep 26, 2008 in Chef Q&A Recipes, Recipes

From Chef David Waltuck “Staff Meals from Chanterelle” This chicken classic is a tribute to the transformational power of heat.  Although raw garlic is pungent and aggressive, slow-roasted garlic is the complete opposite—it’s gloriously sweet and mellow.  When this dish comes out of the oven, each buttery-soft glove has become a subtle complement to the perfectly roasted chicken.  Ingredients:(Serves 6 to 8) 2 chickens (3 to 3 ½ pounds each) 2 tablespoons rendered chicken fat or unsalted butter Coarse (kosher) salt and freshly ground black pepper, to taste 6 heads garlic, blanched and peeled (see below) 2 cups dry white wine 2 cups Chicken Stock or canned low sodium chicken broth 1 teaspoon fresh lemon juice 3 tablespoons unsalted butter, cut into pieces Preparation: 1.    Preheat the oven to 450° F. 2.    Rinse the chickens, inside and out, under...

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The Smith's Cucumber Loco

Posted on Sep 18, 2008 in Chef Q&A Recipes, Recipes

By Jeffrey Lefcourt Muddle:  3 Tablespoon diced cucumber 1/2 oz simple syrup Fill the glass with ice and add: 1 1/4 oz silver tequila  3/4 oz Triple Sec 1/2 oz fresh lime juice Address: 55 Third Ave., btwn 10th & 11th Sts.Phone:...

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Boqueria's Brewsky Sangria

Posted on Sep 12, 2008 in Chef Q&A Recipes, Recipes

By Wine Director Roger Kugler Ingredients 6 oz. full flavor lager 2 oz fresh lemon juice 2 oz pear puree (we use Funkin) 2 oz Triple Sec Mix all ingredients and slowly stir (not to flatten the beer). Pour over ice in a pint glass ½ filled with ice. Garnish with fresh summer fruits. Address: 53 West 19th St., btwn. 5th & 6th Aves.Phone:(212)727-1548Boqueria website Photo Credit: Dawn...

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Apotheke's Morning Glory Cocktail

Posted on Sep 5, 2008 in Chef Q&A Recipes, Recipes

By Apotheker & Co-owner Albert Trummer A luminary among bar chefs, Austrian born Albert Trummer conceived the cocktail menus for Town as well as David Bouley’s Fraiche in Los Angeles.  Before that, and long before it was fashionable, Trummer took the art of the cocktail as seriously as the art of cooking.  At Trummer Home in Greenpoint, New York, he introduced libations in strict accordance with the seasons, quickly earning a reputation for his exotic creations.  Trummer re-emerges on the Manhattan bar scene at Apotheke located on Doyer Street in Chinatown.  With hundreds of rare and obscure recipes at his disposal, he infuses, stirs and swirls herbs and botanicals into various “pharmaceuticals” for whatever ails you come sundown.    Or in this case, come sunrise… Morning Glory Ingredients 3 ounces Veuve Clicquot champage 2 ounces of Trummer Home elderflower essence...

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Stanton Social's Watermelon Margarita

Posted on Aug 29, 2008 in Chef Q&A Recipes, Recipes

By Partner Peter Kane   3 cubes of (tequila infused) watermelon  MUDDLED w/ 1/2 teaspoon of diced ginger .5 oz of ginger simple syrup 1.5 oz watermelon infused white tequila .75 oz of fresh lemon juice Shake and serve over CRUSHED ice in a rocks glass. Address: 99 Stanton St., between Orchard & Ludlow Sts. Phone:...

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Back Forty's Kentucky Kirby

Posted on Aug 19, 2008 in Chef Q&A Recipes, Recipes

By Mixologist Michael Cecconi (Serves 1) Ingredients: 1½ ounces Sazerac Rye 1½ ounces Kirby Cucumber Sour* 3-4 fresh mint leaves To make the cocktail:Combine rye, cucumber sour, and mint in a shaker, add ice, then agitate vigorously. Pour through a julep or other fine mesh strainer into a chilled (five ounce) martini glass. Garnish with a thin slice of cucumber and serve.To make the Kirby Cucumber sour Ingredients: 6 Kirby cucumbers, peeled Lime juice Simple syrup (equal parts sugar and water, heated together until the sugar dissolves) *Puree cucumbers in a blender with a pinch of salt. Strain through a fine mesh sieve and set aside. To make the sour, mix together two parts strained cucumber juice with one part fresh lime juice and one part simple syrup. (Leftover sour mix can be frozen indefinitely.) Additional comments by Back...

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Elettaria's Marinated Calamari Salad with Ginger-Carrot Vinaigrette

Posted on Aug 14, 2008 in Chef Q&A Recipes, Recipes

By Chef Akhtar Nawab Ingredients: 10 whole fresh calamari 2 ground pepperoncini 2 tbs fennel seed 2 tbs coriander seed 2 limes 4 large carrots 2 oz ginger 4 garlic cloves 1 cup uncooked fresh cranberry beans 1 stalk celery 1 large onion 4 cups water 1 cup olive oil 2 bunches purslane, from the green market 2 whole long peppers 4 sprigs fresh thyme 1 bay leaf, fresh 1 tsp toasted coriander seed 3 green cardomom Preparation:Under cold running water, separate the tentacles from the body and discard the transparent bone from the calamari. Peel away the reddish skin and fins. Gently turn the calamari body inside out and clean and remove the intestines.  Gently cut the tentacles and remove the beak.With a juicer, pass through the 3 carrots, ginger, and garlic and combine all the juices. Toast...

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Olana's Grapefruit Parfait

Posted on Aug 7, 2008 in Chef Q&A Recipes, Recipes

By Pastry Chef Katie Rosenhouse Ingredients: Grapefruit Mousseline Pastry Cream•    1 Pint Whole Milk•    125 grams granulated sugar•    1 Vanilla bean•    1 egg yolk•    1 whole egg•    30 grams cornstarch•    30 grams butterMethod: Bring milk, sugar, vanilla, and cornstarch to a boil. Slowly whisk the hot liquid into the eggs to temper them. Finally, whisk in the cold butter, and strain into a plastic container. Segment 4 grapefruits, and soak in Absolute Citron Vodka, covered, in the refrigerator. Amaretti Cookies•    At least 8-10 oz store-bought (or homemade) Italian cookies, roughly chopped. Violet Cream•    1 cup heavy cream•    1 Tbsp Violet syrup (can be found in some specialty stores) or at BaldorMethod: Whip heavy cream to soft peaks, adding the violet syrup towards the end to incorporate. Violet Tapioca•   ...

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Centro Vinoteca's Roasted Red & Yellow Pepper Goat Cheese Involtino

Posted on Aug 7, 2008 in Chef Q&A Recipes, Recipes

Created by Executive Chef Anne BurrellIngredients: 2 each red and yellow bell peppers 1- 1 ½ logs goat cheese at room temperature 1 tablespoon crushed red pepper 1 tablespoon Pimenton (smoked Spanish paprika) Kosher Salt  2 Tablespoons chopped chives Instructions:1.    Preheat a broiler or grill.  Place the peppers on the grill and cook them until they are BLACK on the outside.  Yeah that’s right BURN THEM!  When the peppers are black on all sides remove them from the heat and place them in an enclosed environment- either a paper bag or a bowl covered with plastic wrap.  Let them sit until they are cool- this can be done a day ahead. 2.    Using your fingers scrape all the black off the outside of the peppers.  Remove the stem and the seeds as well.  This is a messy job- accept...

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The Little Owl's Raspberry Beignets

Posted on Aug 6, 2008 in Chef Q&A Recipes, Recipes

By Chef and Owner Joey Campanaro 1st make this yeast dough with the following recipe. Then take 2 pints of raspberries and coat them with sugar. Wait until the berries macerate. When they become juicy, you will use this mixture to fill the donuts. Yeast dough: 3 cups warm water 4 tbsp. molasses 4.5 oz fresh yeast 3 tsp. olive oil 8 cups all purpose flour After you have made the dough, allow it to rise in a warm humid area of your kitchen. Make sure to keep the dough covered in moist towels or plastic wrap, so it doesn’t dry out. The dough will double in size with 30 minutes. After the dough rises, cut it into workable ¼’s, on a floured clean surface, using a rolling pin, gently work the dough down to 1ins. think. At this...

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